Whisk the eggs, chives, and coarse salt in a medium bowl until uniform and pale yellow.

Heat a nonstick skillet over medium-low heat and melt the unsalted butter.

Pour the egg mixture into the skillet and stir gently until almost set.

Remove from heat and fold in the ricotta until combined with some clumps.

Toast the sourdough until golden brown and crunchy in a toaster or on a skillet.

Assemble the toast by placing the egg and ricotta mixture over the toasted sourdough and serve immediately.